5 Bell Pepper Recipes You Can Make in a Pinch

Did you know that all bell peppers start green? The color changes depending on how long they stayed on the plant and matured. They go from green to yellow to red. Green bell peppers usually have a longer shelf life. On the other hand, red and yellow bell peppers go bad faster since they are already mature.¹

Bell peppers are a low-calorie vegetable rich in Vitamin C, Vitamin A, and fiber. They come in a variety of colors, and they add a splash of color bell pepper recipes. They are a perfect addition to stews, salads, soups, and rice.²

Bell peppers are always in season. However, they are most abundant between July and November. With our dried bell peppers, you are assured of an all-year-long supply. Our packs are ready to use. It saves you time and is easy to prepare.

Try out these five bell pepper recipes with our dried bell peppers.

Sautéed Garlic-Herb Bell Peppers¹

This bell pepper recipe is delicious and easy to prepare.

Ingredients

3 tablespoons olive oil
2 cups dried red bell peppers
2 cups dried mixed bell peppers
1 tablespoon dried garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon red wine vinegar
1 tablespoon fresh basil, finely chopped
2 teaspoons parsley, finely chopped
1 Italian loaf bread, sliced and toasted, optional

Directions

Heat the olive oil in a large skillet over high heat. Sauté the rehydrated pepper strips for about 3 minutes.
Reduce the heat. Add the garlic, salt, and pepper and sauté for two more minutes. Ensure that the garlic doesn’t brown as it will turn bitter.
Turn off the heat. Add vinegar, basil, and parsley; then toss to combine.
Transfer to a mixing bowl and allow cooling to room temperature. Toss again before serving. Then, taste and adjust the seasoning to your liking.
Serve with toasted bread if desired.

Sautéed Peppers²

Serve this bell pepper recipe with your favorite meal.

Ingredients

2 tablespoons olive oil
2 teaspoons dried garlic
1 green chili, seeded and sliced
1 cup freeze dried red bell pepper
2 cups dried mixed bell peppers
1/4 red onion, sliced
Zest and juice of 1 lemon
Kosher salt

Directions

Heat half of the olive oil in a pan. Add the garlic and green chili and cook over medium heat.
Add the red bell pepper and the mixed bell pepper and sauté for 1 minute.
Toss in the red onion and lemon zest to the pan. Continue cooking for one more minute.
Remove the pan from the heat, season with salt to taste, and add lemon juice. Drizzle with the remaining olive oil, and serve.

Caramelized Onions and Bell Peppers³

This bell pepper recipe makes a delicious treat. The mix of caramelized onions and sautéed bell pepper with caramel is irresistible. Serve with steak or Italian sausage.

Ingredients

2 tablespoons olive oil
1 cup dried onions
4 cups dried mixed bell peppers, rehydrated
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons balsamic vinegar
1 teaspoon finely chopped fresh thyme

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the onions, peppers, salt, and black pepper.
Cook under medium heat. Stir frequently for about 5 minutes, or until the onions are caramelized and the peppers are tender and slightly browned.
Once brown coating forms on the bottom of the pan during the cooking process, add a few tablespoons of water and stir; repeat until it is well cooked.
Add vinegar and thyme and lower the heat. Then, cook for a few more minutes. Taste and adjust seasoning, if necessary. Serve hot or at room temperature.

Red Pepper Ratatouille⁴

This delicious red pepper recipe is excellent when you need to prepare food in advance. The flavor takes a few days to develop. Refrigerate in an airtight container for up to three days. Serve when hot or at room temperature.

Ingredients

1 cup olive oil
1 cup dried onions
3 cups dried red bell peppers
3 teaspoon dried garlic
1 tablespoon tomato paste
6 cups eggplants, cubed
2 cups dry white wine
2 cups dried tomato flakes
Salt and pepper to taste
4 cups dried zucchini
1 cup parsley
½ cup thyme
2 basil leaves
4 fresh bay leaves

Directions

Heat half of the oil in a large, heavy pot over medium heat. Add onion and pepper and cook over medium heat for about 10 minutes. Stir until softened and beginning to brown.
Add garlic and tomato paste. Cook for about a minute as you stir. Add eggplants and the remaining half of the oil. Cook for about 8 minutes, occasionally stirring until eggplants soften and begin to brown.
Add wine and tomatoes. Season with salt and pepper according to your preference. Bring to a boil. Add zucchini and herbs. Cook, uncovered, under medium heat for about 40 minutes until the vegetables are tender and eggplants begin to break down.
Drizzle with olive oil and scatter more basil leaves before you serve. Enjoy.

Red Pepper Relish⁵

Make this red bell pepper recipe as an appetizer. Serve with fresh, tangy goat cheese and crackers.

Ingredients

2 teaspoons extra-virgin olive oil
4 cups dried red bell peppers, rehydrated
2 tablespoon dried onion
Coarse salt and ground pepper
1/2 cup red wine vinegar
1/4 cup sugar
1 1/2 teaspoons vinegar

Directions

Heat olive oil in a pan under medium heat.
Add bell peppers and onion; season with salt and pepper. Cook for about 6 minutes as you occasionally stir until the vegetables begin to soften.
Add the vinegar and sugar. Simmer for about 15 minutes until all the liquid evaporates.
Remove from heat and stir in vinegar. Cool for about 1 hour.
If you can’t use it all, refrigerate in an airtight container for up to 4 days.

Have you tried any of these delicious bell pepper recipes? Would you please share the outcome in the comment section below?